Aloo Pakora Recipe | Potato Bajji | How to Make Aloo Pakora Potato Bajji

Potato Bajji RecipeAloo Pakora Recipe or Potato Bajji is one of the famous street foods in South India made with potatoes and besan flour. Usually, they are consumed as tea time snack during monsoon season.

As mentioned above the term pakora is mainly used in North India and Bajji in South India. Using same batter one can make many variants like bread pakoraMirchi bajji etc. But again Potato becomes one of the favourite veggies of children.

In South India, Mirchi Bajji and Aloo Bajji are famous during monsoon season as they are soft, crunchy and spicy. Few like to have our recipe sandwiched between pieces of bread. Based on our taste buds one can add chat masala or garam masala to increase spiciness.

Aloo Pakora Recipe | Potato Bajji | Aloo Bajji

Aloo Pakora Recipe or Potato Bajji is one of the famous street foods in South India.

Course Snack
Cuisine Andhra, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 479 kcal
Author Rambabu Uppada


  • Potatoes – 250 grams
  • Salt – 1½ tbsp.
  • Water – required quantity
  • Chana dal powder/ besan flour – 1 cup
  • Rice flour – 2 tbsp.
  • Red chilli powder – ½ tbsp.
  • Turmeric powder – ½ tbsp.
  • Thymol seeds/ Vamu/ Ajwain – ½ tbsp.
  • Ginger garlic paste – ½ tbsp.
  • Oil – required to deep fry


  1. Peel the skin of potatoes and cut them into thin slices.

Tip: Not thin wafers as potato chips but maintain mild thickness so that they don’t break when coated with batter.

  1. In a small bowl, add water and drop 1 tbsp. salt.
  2. Add these slices into salt water so that it locks starch and keeps potatoes being getting coloured.
  3. In another bowl, add besan flour, rice flour, turmeric powder, red chilli powder, salt, ginger garlic paste and crushed thymol seeds.
  4. Add required quantity of water and mix well so that you get thick consistency batter.

Note: Maintain thick consistency so that batter sticks to potato slices.

    Tip: If batter becomes thin, add little rice flour but make sure ratio of besan flour is more than that of rice flour.

    1. After 10-15 minutes, remove aloo slices from salt water and dry them in a clean cloth.
    2. Add these slices in batter.
    3. On another side, heat oil and check whether oil is ready to fry by dropping a small lump of batter.
    4. If batter floats on oil, then oil is ready to deep fry.
    5. Add aloo slices in a batch and deep fry.

    Tip: Do not put oil till the brim of the pan, as there is a chance to catch fire or overflow after dropping aloo pakora.

    1. Cook them till they turn to golden brown by flipping them.
    2. Serve Aloo Pakora Recipe or Potato Bajji Recipe hot with tomato ketchup.

    Recipe Video

    How to Make Aloo Pakora or Potato Bajji:

    • Remove the skin of potatoes and slice into thin layers so that they can be cooked easily while deep frying.

    Potato Bajji Recipe (1)

    • In a bowl add ½ tbsp. salt and drop sliced potatoes so that they don’t turn colour.

    Potato Bajji Recipe (1)

    • In another bowl add 1 cup of besan flour, rice flour, red chilli powder and turmeric powder.

    Potato Bajji Recipe (3)

    Tip: Adding rice flour will make Aloo Pakora recipe a bit crispy.

    • Continue adding ½ tbsp. salt, Thymol seeds, ginger garlic paste and mix all ingredients.

    Potato Bajji Recipe (4)

    Tip: Crush Thymol seeds on hand before adding them.

    • Add an adequate quantity of water and make a thick batter.

    Potato Bajji Recipe (5)

    • Remove potato slices from salt water and dry them on a clean white cloth.

    Potato Bajji Recipe (6)

    • In a frying pan, add oil and heat to an optimum level so that Aloo pakora doesn’t get burnt.

    Potato Bajji Recipe (7)

    Tip: Drop a small quantity of batter in oil, if it floats then oil ready to fry.

    Potato Bajji Recipe (8)

    • Drop potato slices in chana batter and coat batter properly to potato slices and dip each slice in oil.

    Potato Bajji Recipe (9)

    • Once they turn a golden brown colour, flip to other side and fry till they are fried.

    Potato Bajji Recipe (10)

    Rambabu Uppada

    I am Rambabu Uppada, founder of Indian Recipe Info. I am fond of food, I thought of sharing my cooking experience with you all. I designed each recipe in such a way that you can simply follow my steps and prepare restaurant rich recipes at your home.

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